Description
These kid-friendly banana oat breakfast cookies are a delicious and easy way to start your day. They are perfect for busy mornings and a great option for picky eaters.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup milk (any kind)
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Optional add-ins: 1/4 cup chocolate chips, raisins, or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas until smooth.
- Add the rolled oats, milk, maple syrup (or honey), vanilla extract, and cinnamon to the bowl. Mix well until all ingredients are combined.
- If using, stir in your optional add-ins like chocolate chips, raisins, or chopped nuts.
- Drop spoonfuls of the mixture onto the prepared baking sheet, forming them into cookie shapes.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are a great make-ahead option for busy mornings.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- For a softer cookie, don’t overbake.
- You can adjust the sweetness by adding more or less maple syrup/honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg